JPS61166385A - Treatment of rapeseed cake - Google Patents
Treatment of rapeseed cakeInfo
- Publication number
- JPS61166385A JPS61166385A JP60007056A JP705685A JPS61166385A JP S61166385 A JPS61166385 A JP S61166385A JP 60007056 A JP60007056 A JP 60007056A JP 705685 A JP705685 A JP 705685A JP S61166385 A JPS61166385 A JP S61166385A
- Authority
- JP
- Japan
- Prior art keywords
- rapeseed meal
- rapeseed
- aspergillus
- koji
- rapeseed cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Fodder In General (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は菜種粕の処理法に関するものであり、菜種粕中
に存在するチオゲルコシル−トを除去する方法に関する
。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for treating rapeseed meal, and more particularly to a method for removing thiogelcosilate present in rapeseed meal.
菜ｌｌＮ子にはプロゴイトリン（Ｐｒｏｇｏｊｔｒ直ｎ
）。Progoitrin (Progojtr Naon) is used for NallNko.
).
グルコナピン（Ｇｌｕｃｏｎａｐｉｎ） ｓグルコブラ
シカナビン（Ｇｌｕｃｏｂｒａｓｓｊｃａｎａｐｊｎ）
などのチオゲルコシル−トがかなり多量に含有される。Gluconapin Glucobrass canapjn
It contains quite a large amount of thiogelcosylates such as.
プロゴイトリンの加水分解生成物の一つであるゴイトリ
ノは抗甲状腺物質としてよく知られている。Goitrino, one of the hydrolysis products of progoitrin, is well known as an antithyroid substance.
したがって、高水準のチオゲルコシル−トを含有するナ
タネ粕を動物飼料の蛋白質源として使う場合には使用量
を制限されている。チオゲルコシル−トの除去方法とし
て、高温通温加熱する方法（特開昭４９−１１５８８５
号）、含硫アミノ酸を添加する方法（特開昭５５−７０
５８号）、アルカリ性の条件で熱水抽出する方法（間ｕ
ｓｔａｋａｓ、 Ｇ、 Ｃ，、ａｔ ａｌ、、 Ｊ、＾
ｍｅｒ。Therefore, the amount of rapeseed meal containing high levels of thioglucosylate is limited when used as a protein source for animal feed. As a method for removing thiogelcosilate, there is a method of heating at high temperature (Japanese Patent Application Laid-Open No. 115885-1985).
No.), method of adding sulfur-containing amino acids (JP-A-55-70
No. 58), method of hot water extraction under alkaline conditions (No.
stakas, G, C,, at al,, J, ^
mer.
Ｏｉｌ Ｃｈｅｗ、 Ｓｏｃ、 ４５． ５３〜５８）
などが知られているが条件が苛酷であり、育効性リジン
の分解等が起こり、栄養低下の原因となっていた。本発
明者らは菜種相中のチオゲルコシル−トを除去する他の
方法を種々検討した結果、アスペルギルスＩ！ｌＷを用
いて製麹することによりチオゲルコシル−トが分解され
ることを発見し本発明を完成するに至った。Oil Chew, Soc, 45. 53-58)
Although such methods are known, the conditions are harsh and the growth-promoting lysine decomposes, causing nutritional decline. The present inventors investigated various other methods for removing thioglucosylate from the rapeseed phase, and found that Aspergillus I! The present invention was completed by discovering that thioglucosylate is decomposed by making koji using lW.
本発明で用いる菜種粕はＢｒａｓｓｉｃａ ｎａｐｕｓ
及びＢ、 ｃａｗｐｅｓｔｒｉｓなどの菜１ｉｉｉ子よ
り採油した粕であれば、品質、起源などどのようなもの
でもよい。採油方法については圧搾法、抽出法など特に
限定するものではない。The rapeseed meal used in the present invention is Brassica napus.
and B. Any quality and origin may be used as long as the oil is extracted from rapeseed such as Cawpestris. The oil extraction method is not particularly limited, such as a pressing method or an extraction method.
アスペルギルス属菌としてはアスベルギルス−シ、ドウ
イー（Ａｓｐ、 ｓｙｄｏｗｉ） 、アスペルギルス・
オリーゼ−（＾ｓｐ、ｏｒｙｚａｅ） 、アスペルギル
ス・ツヤ−（Ａｓｐ、 ５ｏｊａｅ）などの黄麹閉、ア
スペルギルス・ア７そり（Ａｓｐ、 ａｗａ■ｏｒｉ）
、アスペルギルス・カワチ（Ａｓｐ、 ｋａｗａｃｈ
ｌｌ） 、アスペルギルス・イヌイ（Ａｓｐ、 １ｎｕ
ｉｉ）などの白麹菌、アスペルギルス・ニガー（Ａｓｐ
、 ｎｉｇｅｒ）などの黒麹菌を挙げることができる。Aspergillus spp. Aspergillus spp.
Oryzae (＾sp, oryzae), yellow malts such as Aspergillus tsuya (Asp, 5ojae), Aspergillus a7sori (Asp, awa■ori)
, Aspergillus kawachi (Asp, kawach)
ll), Aspergillus inui (Asp, 1nu
ii), white koji mold, Aspergillus niger (Asp.
For example, black koji molds such as Aspergillus oryzae niger) can be mentioned.
特に黄麹菌に属する苗はチオグルコシダーゼ活性が優れ
ている。In particular, seedlings belonging to Aspergillus oryzae have excellent thioglucosidase activity.
菜種粕に、アスペルギルス属菌をｔｆ一種し、製麹する
。菜種粕を予め水分含ｆｆ１２５ないし４０％、好まし
くは３０ないし３５％に調整した後接種すればよい。水
分調整後、必要に応じて１０５℃１５分程度の蒸分根行
ない殺菌しておけば菌が好ましく増殖する。アスペルギ
ルス属菌の胞子を接ｉＩ後、１５ないし４０℃好ましく
は３０ないし３５℃にて、２日ないし１０日間製麹する
ことによりチオゲルコシル−トが分解される。菌の接種
量は生育原料（菜種粕）１ｇに対し１０５程度の胞子数
であればよい。TF type of Aspergillus bacteria is added to the rapeseed meal to make koji. The rapeseed meal may be inoculated after adjusting the moisture content to 125 to 40%, preferably 30 to 35%. After adjusting the moisture content, if necessary, sterilize by steaming at 105° C. for about 15 minutes, and the bacteria will preferably proliferate. After inoculation with Aspergillus spores, the thioglucosylate is decomposed by making koji at 15 to 40°C, preferably 30 to 35°C, for 2 to 10 days. The amount of bacteria to be inoculated should be about 105 spores per gram of the growth material (rapeseed meal).
更に菜種粕に皺を添加することによって菌糸がよく増殖
し蛋白質の分解が促進され、飼料として特に好ましいも
のが得られる。Furthermore, by adding wrinkles to the rapeseed meal, mycelium grows well and protein decomposition is promoted, making it particularly desirable as feed.
実験例
φ１６龍の試験管に下記組成（１を当り）の培地を３Ｍ
ずつ分注したものを液体培地として用いた。Experimental example: 3M medium with the following composition (1 part) in a φ16 dragon test tube.
The aliquots were used as a liquid medium.
酵母エキス１ ｇ １Ｋ）ＩｌｌＰＯ４２ｇ ｓ （Ｎ
Ｈ４）２５Ｏ４１ｇｓ ＮａＮＯ３０，９ｇｓ ＭｇＳ
Ｏ４４ＨｓＯ０，９ｇ。Yeast extract 1g 1K) IllPO42g s (N
H4) 25O41gs NaNO30,9gs MgS
O44HsO0.9g.
ＣａＣｌ２０．３ ｇ ｓ Ｆｒｕｃｔｏｓｅ ５
ｇ 、 Ｍｃｌｌｖａｉｎｅｂｕｙｅｒ ｐＨ８，５
２００Ｍ Ｓｉｎｉｇｒｉｎ （東京化成製ＧＲ）
１ ｇ、 ｐＨ８，５
この液体培地で、３０℃、２週間表１に示すカビを培養
後、残存Ｓｉｎｉｇｒｉｎｆｆｉをグルコスタット（ｇ
沢メディカルサプライ■発売）によって求め、逆にＳｉ
ｎｉｇｒｉｎの消費率すらＴｈｉｏｇｌｕｃｏｓｉｄａ
ｓｅ活性を推定した。結果を表１に示す。CaCl20.3 g s Fructose 5
g, Mcllvainebuyer pH 8,5
200M Sinigrin (GR made by Tokyo Kasei)
1 g, pH 8.5 After culturing the molds shown in Table 1 in this liquid medium at 30°C for 2 weeks, the remaining Sinigrinffi was treated with glucostat (g
Sawa Medical Supply (released)), and conversely Si
Even the consumption rate of nigrin is Thioglucosida.
se activity was estimated. The results are shown in Table 1.
表１ カビのＳｉｎｉｇｒｉｎ消費
培堆中のＳｉｎｉｇｒｉｎは、カビの分詔する酵素（Ｓ
ｉｎｉｇｒｌｎａｓｅ、一般的にはβ−丁ｈｉｏｇｌｕ
ｃｏｓｉｄａｓｅ）によってａｌｋｙｌ −１ｓｏｔ旧
ｏｃｙａｎａｔｅとグルコースおよび酸性硫酸カリウム
を生成し、グルコースはカビ生育の炭素源として利用さ
れる。したがってＳｉｎｆｇｒｉｎ消費率はＴｈｉｏｇ
ｌｕｃｏｓｉｄａｓｅ活性の指標とみなし得る。Ａｓｐ
、 ｓｙｄｏｗｉ、 Ａｓｐ、 ｏｒｙｚａｅ、 Ａ
ｓｐ、 ５ｏｊａｅは、いずれもほとんど１００％のＳ
ｉｎｉｇｒｉｎ消費率を示し、Ｔｈ１０ｇ１ＬＩＣＯ８
ｉｄａｓｅ活性が最も強力なことを認めた。Table 1 Sinigrin consumed by fungi Sinigrin in the culture compost is an enzyme (S
inigrlnase, commonly β-dhioglu
cosidase) to produce alkyl-1sot ocyanate, glucose and acidic potassium sulfate, and glucose is used as a carbon source for mold growth. Therefore, the Sinfgrin consumption rate is Thiog
It can be regarded as an indicator of lucosidase activity. Asp
, sydowi, Asp, oryzae, A
sp, 5ojae are both almost 100% S
Inigrin consumption rate is shown, Th10g1LICO8
It was found that idase activity was the most powerful.
実施例１
スウェーデン産菜種をコーヒーミルで粗く粉砕した後、
ヘキサンで脱脂してナタネ粕を得た。Example 1 After coarsely grinding Swedish rapeseed with a coffee mill,
The rapeseed meal was obtained by degreasing with hexane.
ナタネ拍に撒水して水分３１．６１９Ａに調整した後、
１０５℃、１５分の蒸煮を行ない、３０ ”Ｃにまで冷
却してから、表２に示すカビの胞子を接種し、シャーレ
内で、３０”Ｃ１３〜７日間製麹を行なった。白カラン
より調製したミロシナーゼ（Ｔｈｉｏｇｌｕｃｏｓｉｄ
ａｓｅ）を加えてナタネ粕中のグルコシル−トを加水分
解し、これをチオ尿素化したものと、生成ｃｏｔｔｒｔ
ｎ（５−ｖｉｎｙｌｏｘａｚｏｌｉｄｉｎｅ −２−ｔ
ｈｉｏｎ以下ｒｏＺＴＪと略記）のＵＶ吸収を測定した
。前者（１ｓｏｔｈｉｏｃｙａｎａｔｅとＯＺＴを併せ
たもの、即ち全ゲルコシル−トの加水分解物）は、３−
ｂｕｔｅｎｙｌｉｓｏｔｈｉｏｃｙａｎａｔｅ（以下
ｒ３−ＢＩＴＣＪと略記）として、後者はＯＺＴあるい
はＰｒｏｇｏｉｔｒｉｎの量として表示した＊（Ｗｅｔ
ｔｅｒ ＆ ｖｏｕｎｇ、 Ｊ、 Ａｍｅｒ。After watering the rapeseed and adjusting the moisture content to 31.619A,
After steaming at 105°C for 15 minutes and cooling to 30''C, mold spores shown in Table 2 were inoculated, and koji was made in a petri dish at 30''C for 13 to 7 days. Myrosinase (Thioglucosid) prepared from white caran
glucosylate in rapeseed meal is hydrolyzed by adding acetate) to thiourea, and the resulting cottrt
n(5-vinyloxazolidine-2-t
hion (hereinafter abbreviated as roZTJ) was measured. The former (a combination of 1-sothiocyanate and OZT, i.e., a hydrolyzate of total gelcosilate) is 3-
butenylisothiocyanate (hereinafter abbreviated as r3-BITCJ), and the latter was expressed as the amount of OZT or Progoitrin* (Wet
ter & voung, J. Amer.
０目 Ｃｈｅｗ、 Ｓｏｃ、、 ５３． １ ８２
〜１ ８４）別に、ナタネ粕に上述のミロシナーゼを
作用させ、解裂グルコースをグルコスタットによって測
定し、 ｐｒｏｇｏｔｔｒｔｎ量として表示することも
併せ行なった。（Ｖａｎ Ｅｔｔｅｎ ｅｔ ａｔ、、
Ｊ、 Ａｇｒ、 ＦｏｏｄＣｈｅ＋ｓ、、 ２２．４
８４〜４８７）蒸煮ナタネ粕、出麹の水分は１４０℃、
１時間の乾燥法、全糖は２．５％塩酸中で３時間加水分
解後、生成グルコースをグルコスタットで測定して求め
た。全窒素はケルチック法、ホルモール窒素は試料の熱
湯抽出液を作製し、常法によった。0th Chew, Soc,, 53. 1 82
-184) Separately, the above-mentioned myrosinase was applied to rapeseed meal, and the cleaved glucose was measured using a glucostat and expressed as the amount of progottrtn. (Van Etten et at...
J, Agr, FoodChe+s,, 22.4
84-487) The moisture content of steamed rapeseed meal and brewed koji is 140℃,
The total sugar was determined by a 1-hour drying method, and the resulting glucose was measured using a glucostat after hydrolysis in 2.5% hydrochloric acid for 3 hours. Total nitrogen was determined by the Keltic method, and formol nitrogen was determined by preparing a boiling water extract of the sample and using a conventional method.
また、油分はエーテルを用いてンックスレー抽出器で抽
出を行ない、秤量によって求めた。In addition, the oil content was extracted with ether using a Nxley extractor and determined by weighing.
＾ｓｐ、 ｓｙｄｏｗｌ （Ｓ −７およびＳ−１０）
の麹におけるゲルコシル−トの消長を表２に示した。^sp, sydowl (S-7 and S-10)
Table 2 shows the evolution of gelcosilate in the koji.
表２ ＾Ｓｐ、 ｓｙｄｏｗｔを使用した菜種粕麹にお
けるゲルコシル−トの消長（乾物中の％）
（）内は蒸煮ナタネ相中の含量を１００としたときの％
ナタネ粕中のゲルコシル−トの主体をしめるＰｒｏｇｏ
ｉＬｒｉｎ （ＯＺ Ｔ結合態として測定）は蒸煮ナタ
ネ粕に１．３２％含有されるが、５日後のＳ−７の出麹
では０．３１％（蒸煮ナタネ粕中の２３．５％）に、Ｓ
−１０の出麹では０．５４％（同４０．９％）に減少
し、逆にＯＺＴ （遊ｊｌｌ）は蒸煮ナタネ粕に０．０
８％含まれたものが出麹Ｓ−７，５−１０では０．３７
％、０゜１４％に増加していた。これは＾ｓｐ、 ｓｙ
ｄｏｗｉの生成するＴｈ ｉｏｇ Ｉｕｃｏｓ １ｄａ
ｓｅによって、Ｐｒｏｇｏｉｔｒｉｎ−＋ ＯＺ Ｔ
（Ｇｏｉｔｒｌｎ）への加水分解がかなり行なわれたこ
とを示すものであるが、遊＠ ＯＺ Ｔと結合ｆ！！０
ＺＴ（残留Ｐｒｏ（ｏｉｔｒｉｎ中のもの）を併せたＯ
ＺＴの総量は、ナタネ粕中のものに比べて著しい減少は
みられなかった（Ｓ−７麹で９５．８％、５−１０麹で
６４．６％残存）。Table 2 Changes and changes of gelcosilte in rapeseed meal koji using ^Sp, sydowt (% of dry matter) Figures in parentheses are percentages when the content in the steamed rapeseed phase is taken as 100.
Progo, which is the main component of gelcosilte in rapeseed meal
iLrin (measured as OZ T bonded form) is contained in 1.32% in steamed rapeseed meal, but in the S-7 de-koji after 5 days, it is 0.31% (23.5% in steamed rapeseed meal). S
-10 koji drops to 0.54% (40.9%), and conversely, OZT (play jll) decreases to 0.0% in steamed rapeseed meal.
The one containing 8% is 0.37 for Dekoji S-7, 5-10.
%, it had increased to 0°14%. This is ^sp, sy
Thiog Iucos 1da produced by dowi
Progoitrin-+ OZ T by se
This indicates that the hydrolysis to (Goitrln) was considerably carried out, but the combination with free@OZ T and f! ! 0
ZT (O combined with residual Pro (in oitrin)
The total amount of ZT was not significantly reduced compared to that in rapeseed meal (95.8% remaining in S-7 koji and 64.6% remaining in 5-10 koji).
つまり、ナタネ粕中の抗甲吠腺物質として有害なＧｏｉ
ｔｒｉｎの除去の効果は少ないことがわかった。In other words, Goi, which is harmful as an anti-koro gland substance in rapeseed meal,
It was found that the effect of removing trin is small.
３−ＢＩＴＣはナタネ粕中のＧｌｕｃｏｎａｐｉｎおよ
びＰｒｏｇｏｉｔｒｌｎを併せたもの、すなわち全ゲル
コシル−トをこのインチオシアネートとして表わしたも
ので、上述のＰｒｏｇｏｉｔｒｉｎ同様、Ｇｌｕｃｏｎ
ａｐｉｎ−＋ ３−ＢＩＴＣへの加水分解はかなり行な
われるが、３−ＢＩＴＣの総量が、Ｓ−７の出麹では蒸
煮ナタネ相に対して６０％、５−１０の出麹５４．５％
にとどまる点から、３−ＢＩＴＣの杯数あるいは分解消
失は比較的少ないと思われる。3-BITC is a combination of Gluconapin and Progoitrln in rapeseed meal, that is, all the gelcosilates are expressed as inthiocyanate, and like Progoitrin mentioned above, Gluconapin
Hydrolysis to apin-+ 3-BITC takes place considerably, but the total amount of 3-BITC is 60% of the steamed rapeseed phase in the S-7 de-koji and 54.5% in the 5-10 de-koji phase.
It is thought that the number of cups or decomposition loss of 3-BITC is relatively small.
なお、表２にはグルコースの定量による製麹中のゲルコ
シル−ト、と（にＰｒｏｇｏｉｔｒｉｎの消長追跡の結
果も示したが、蒸璧ナタネ粕にかな妙の量の遊離グルコ
ースが含まれるため、やや不明確ではあるが、Ｏ２Ｔ測
定結果からの消長とほぼ一致していた。In addition, Table 2 also shows the results of tracking the changes of gelcosilt and progoitrin in koji made by quantifying glucose, but since steamed rapeseed meal contains a considerable amount of free glucose, Although unclear, it was almost consistent with the decline and decline from the O2T measurement results.
実施例２
＾ｓｐ、 ｏｒｙｚａｅ （Ｓ −３）を用い実施側型
と同様にしてナタネ粕におけるゲルコシル−トの消長を
測定した。結果を表３に示した。Example 2 The growth and development of gelcosilate in rapeseed meal was measured using ^sp, oryzae (S-3) in the same manner as in the experimental type. The results are shown in Table 3.
蒸煮ナタネ相申に１．７５％含まれるＰｒｏｇｏｉｔｒ
ｉｎは３日後の出麹で全く検出されなかった。また、Ｐ
ｒｏｇｏｉｔｒｉｎの解裂によって生成した遊離ＯＺＴ
は表３ Ａｓｐ、 ｏｒｙｚａｅを使用した菜種粕麹
におけるゲルコシル−トの消長
蒸煮ナタネ粕中よりわずかに増加して （０，１７％）
はいるが、Ｏ２Ｔ総琶は蒸煮ナタネ粕中の２９．３％に
減少していた。さらに、７日後の出麹では遊１ｉ１１ｉ
０ＺＴは０．０３％に、ＯＺＴ総量は５．２％に減少し
ていた。このことは、Ａｓｐ、 ｏｒｙｚａｅの製麹で
は、３日後に、すでにこのカビのＴｈｉｏｇｌｕ−ｃｏ
ｓｉｄａｓｅによってＰｒｏｇｏｉｔｒｌｎがすべてＧ
ｏｉｔｒｎにまで解裂されるとともに、Ｇｏ［ｔｒｉｎ
がさらに完全に分解、消失することがわかった。Progoitr contained in steamed rapeseed at 1.75%
In was not detected at all in the koji produced after 3 days. Also, P
Free OZT generated by cleavage of rogoitrin
Table 3: Effect of gelcosilte in rapeseed meal koji using Asp, oryzae Slightly increased (0.17%) compared to that in long-steamed rapeseed meal
However, the O2T total was reduced to 29.3% of the steamed rapeseed meal. Furthermore, after 7 days, Yu1i11i
OZT decreased to 0.03%, and the total amount of OZT decreased to 5.2%. This means that when Asp oryzae koji is made, Thioglu-co of this mold is already present after 3 days.
Progoitrln is all G by sidase
As well as being disbanded to oitrn, Go[trin
was found to further completely decompose and disappear.
３−ＢＩＴＣの消長から、ナタネ粕中のＧｌｕｃｏ−ｎ
ａｐｉｎあるいは全ゲルコシル−トは３日後の出麹です
でに完全にインチオシアネートにまで分解され、さらに
７日後の出麹ではこのインチオシアネートもほとんど完
全に消失することがわかった。3-Gluco-n in rapeseed meal from the fluctuation of BITC
It was found that apin or total gelcosylate was already completely decomposed into inthiocyanate after 3 days of fermentation, and that this inthiocyanate had almost completely disappeared after 7 days of fermentation.
以上の結果から、Ａｓｐ、 ｏｒｙｚａｅを用いた製麹
により、ナタネ粕中のチオゲルコシル−ト、とくに抗甲
吠腺物質Ｇｏｉｔｒｉｎを含むＰｒｏｇｏｉｔｒｉｎを
完全に除去することが可能なことを児い出した。From the above results, we have found that it is possible to completely remove thiogelcosylate from rapeseed meal, especially progoitrin, which contains the anti-kolin substance Goitrin, by making koji using Asp and oryzae.
なお、表３中に示したように、製麹中にホルモール窒素
あるいは蛋白質の増加がみられた。前者は＾ｓｐ、 ｏ
ｒｙｚａｅのプロテアーゼの作用、また後者はこのカビ
の菌体増加によるものとみなされ、チオゲルコシル−ト
の除去とともにナタネ粕の飼料価値の向上が期待できる
。As shown in Table 3, an increase in formol nitrogen or protein was observed during koji making. The former is ^sp, o
The latter is considered to be due to the action of the protease of S. ryzae, and the latter is due to the increase in bacterial cells of this fungus, and it is expected that the feed value of the rapeseed meal will be improved along with the removal of thiogelcosilate.
実施例３
表４は生菜種粕または蒸煮菜種粕を製麹原料とし、実験
例のＡｓｐ、 ｏｒｙｚａｅ （Ｓ −３）または市販
種麹を接種し４日間製麹を行なった際のゲルコシル−ト
の消長を示したものである。Example 3 Table 4 shows the results of gelcosilt when raw rapeseed meal or steamed rapeseed meal was used as the raw material for making koji, inoculated with Asp, oryzae (S-3) of the experimental example, or commercially available seed koji, and koji making was carried out for 4 days. This shows the rise and fall.
表４−１ （蒸煮せずに製麹）
京（２３５，２４５，２５５ｎｍ） 本草（２３０，
２４５，２００ｎｍ＞本水車ヒグチモヤシ使用表４−２
（蒸煮したものを製麹）
京（２３５，２４５，２５５ｎｍ）水車（２３０，２４
５，２（ｔｏｎｓ＞本本本ヒグチモヤシ使用いずれも完
全にナタネ粕中のゲルコシル−トが除去されていた。Table 4-1 (Koji made without steaming) Kyo (235, 245, 255 nm) Honso (230,
245,200nm＞Hon-turbine Higuchi bean sprout usage table 4-2
(Making koji from steamed food) Kyoto (235, 245, 255 nm) Waterwheel (230, 24
Gelcosilt in the rapeseed meal was completely removed in both cases using Higuchi bean sprouts.
実施例４
表５は蒸煮菜種粕に皺を５ｆｆｆ量％および１０重量％
添加したものをａｉＩ原料とし、実験例のＡｓｐ。Example 4 Table 5 shows wrinkles added to steamed rapeseed meal by 5fff amount% and 10% by weight.
The added material was used as the aiI raw material, and Asp was used as the experimental example.
ｏｒｙｚａｅ （Ｓ −３）を接種し４日間製麹した際
のゲルコシル−トの消長を示したものである。This figure shows the evolution of gelcosilate when koji was made after inoculating S. oryzae (S-3) for 4 days.
表 ５
京（２３０，２４５，２００ｎｍ） 水車 ＾ｓ
ｐｅｒｇ［ｌ Ｉｕｓ ｏｒｙｚａｅ Ｓ−３使用いず
れも完全にナタネ粕中のゲルコシル−トは除去されてい
た。これらの菜種粕は蛋白質の分解が進んでいることが
示唆された。Table 5 Quintillion (230, 245, 200nm) Water turbine ^s
Gelcosilt in the rapeseed meal was completely removed in all cases using perg[Ius oryzae S-3. It was suggested that protein decomposition in these rapeseed meal was progressing.
Claims (2)
ことを特徴とする菜種粕の処理法。(1) A method for processing rapeseed meal, which comprises inoculating the rapeseed meal with Aspergillus bacteria and making koji.
範囲第（１）項記載の処理法。(2) The treatment method according to claim (1), wherein the Aspergillus fungus is Aspergillus oryzae.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60007056A JPH0616678B2 (en) | 1985-01-18 | 1985-01-18 | How to treat rapeseed meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60007056A JPH0616678B2 (en) | 1985-01-18 | 1985-01-18 | How to treat rapeseed meal |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61166385A true JPS61166385A (en) | 1986-07-28 |
| JPH0616678B2 JPH0616678B2 (en) | 1994-03-09 |
Family
ID=11655407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60007056A Expired - Lifetime JPH0616678B2 (en) | 1985-01-18 | 1985-01-18 | How to treat rapeseed meal |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0616678B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010011760A (en) * | 2008-07-02 | 2010-01-21 | Nisshin Oillio Group Ltd | Method for producing high protein low glucosinolate rapeseed meal |
| CN105628838A (en) * | 2015-12-24 | 2016-06-01 | 吉林福康药业股份有限公司 | Method for detecting indigowoad root in Pudilan Xiaoyan tablets |
| CN113229399A (en) * | 2021-04-28 | 2021-08-10 | 四川生力源生物工程有限公司 | Method for biologically degrading rapeseed meal toxin and improving nutritive value thereof |
| CN114698726A (en) * | 2022-04-01 | 2022-07-05 | 播恩集团股份有限公司 | Low-toxin high-nutrition rapeseed meal, method for degrading toxins in rapeseed meal through segmented fermentation and application |
-
1985
- 1985-01-18 JP JP60007056A patent/JPH0616678B2/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010011760A (en) * | 2008-07-02 | 2010-01-21 | Nisshin Oillio Group Ltd | Method for producing high protein low glucosinolate rapeseed meal |
| CN105628838A (en) * | 2015-12-24 | 2016-06-01 | 吉林福康药业股份有限公司 | Method for detecting indigowoad root in Pudilan Xiaoyan tablets |
| CN113229399A (en) * | 2021-04-28 | 2021-08-10 | 四川生力源生物工程有限公司 | Method for biologically degrading rapeseed meal toxin and improving nutritive value thereof |
| CN113229399B (en) * | 2021-04-28 | 2024-02-02 | 四川生力源生物工程有限公司 | Method for biologically degrading rapeseed meal toxin and improving nutritive value of rapeseed meal toxin |
| CN114698726A (en) * | 2022-04-01 | 2022-07-05 | 播恩集团股份有限公司 | Low-toxin high-nutrition rapeseed meal, method for degrading toxins in rapeseed meal through segmented fermentation and application |
| CN114698726B (en) * | 2022-04-01 | 2022-11-25 | 播恩集团股份有限公司 | Low-toxin high-nutrition rapeseed meal, method for degrading toxins of rapeseed meal through segmented fermentation and application |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0616678B2 (en) | 1994-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100663168B1 (en) | Preparation method for aged sprouted-garlic | |
| RU2000130156A (en) | PRODUCTION OF CONDITION FROM HYDROLYSIS | |
| CN111493292A (en) | A method for preparing refined paste from marine organism and/or marine product processing waste | |
| CN106798035A (en) | A kind of utilization microorganism method that fermentation technique prepares aged odor type oolong tea again | |
| CN108175040B (en) | Preparation method of millet oat antrodia camphorata mycoplasm health food | |
| KR101048394B1 (en) | Rice modified Nuruk containing lactic acid bacteria and manufacturing method of rice makgeolli using the same | |
| CN109528932A (en) | A kind of processing method of probiotics stone flower | |
| JPS61166385A (en) | Treatment of rapeseed cake | |
| WO2023277328A1 (en) | Method for manufacturing fermented liquor of masou salmon | |
| KR102402408B1 (en) | Complex culture method for agaricus mushroom and multi-species mushroom mycelium | |
| US3255015A (en) | Process for separating the enzymes and nutritive constituents contained in the envelope and cortical layer of cereal grains | |
| US3950221A (en) | Process for improving the quality of microbial rennet | |
| CN110746231A (en) | Selenium-containing fertilizer for vegetable crop planting and preparation method thereof | |
| KR20160091631A (en) | vingar made from rice | |
| KR100255037B1 (en) | A preparation method for vanilla extract using a microbe | |
| CN109258847A (en) | A kind of tea fermentation technology formula | |
| KR100225050B1 (en) | The phelinus linteus composition | |
| CN107668349A (en) | A kind of feed conditioning agent that can adjust pig flesh flavor | |
| CN108271811A (en) | A kind of method that biological control cuts down Paratrioza sinica and improves production performance | |
| KR890005275B1 (en) | Process for eliminating ill soyben flour from tempeh | |
| Mahmoud | Different factors affecting growth and amylase production by fungi inhabiting poultry feeds | |
| JPH0449989B2 (en) | ||
| JPH01312980A (en) | Production of healthy food | |
| JPH0568503A (en) | Dried insoluble residue of soybean curd | |
| Muhleman | The pectinase of Sclerotinia cinerea |